Weekly expositor. (Brockway Centre, Mich.) 1882-1894, 1887-03-10
FARM NOTES.
Al L.. liz nn.In

lon III libb MUS.
Long before the ground is thawed in
spring, soil will be needed for hot beds
or for window boxes and the provident
gardiner will see that IN the fail q suni-
Gent quantity OF light, rich soil is plac-
ed under cover when wanted. A eel
lar is good place to store il. If the
soil has not been provided it is
often difficult matter TO procure il in
the spring, when needed. The soil un-
derneath manure heap, or pile of
leaves, may remain unfroZen and be
available, but if this fails. the best way
is to cart several loads of hot ferment-
ing manure to IL suitable place in the
garden, and thaw it out in this manner.
1t will be slow work if the soil is frozen
deep. Thawing the soil by building u
fire may be tried if at safe distance
from the fences, buildings, etc. Some
times the earth under a shed will
freeze but very slightly during the win
ter. Next autumn secure a supply OF
soil in time.
Early Pasture.
Early pasture, so servicable on every
farm, is to be secured by sowing grasses
which start early, not by turning the
stock on the grass as soon as it is high
enough to be grazed. The grass must
make considerable growth before it
| is fit for food, and the more favorable
the weather, the greater the growth re-
quired. Young grass has too large a
proportion of water, and when eaten
by animals, physics them while afford
| ing little nutriment. 1t is not UNI
common to see animals turned on pas
ture early, lose flesh. The pastures al
so are injured. The ground is wet and
soft, and all the grasses, except possibly
Bluegrass, are impaired by the tramp
ling they suffer. Grazed upon before
they have made gOOd-rOOt growth and
gathered considerable vigOr, grasses
are slow TO start up again, and their
growth is feeble. Pasturing early,
therefore, is extravagant. If the animate
are kept on dry feed two weeks longer,
they will continue to gain flesh instead
of losing it. A patch of rye should be
sown in the fall for every early spring
Decentralization Agriculturist for
March.
Five Good Recipes.
BAKED INDIAN PUDDING.-Boil two
cups of corn meal in quart of water
till it is almost like hasty pudding. Add
onetabl spoonful of butter, two cups of
sugar, three eggs, and spice according
to taste. Bake one hour in a slow oven.
STEAMED INDIAN PUDDING.-One
| and one-half cups sour milk. two eggs
| (well beaten), one scant tablespoonful
| of soda dissolved in little warm water
| stir in meal until the mixture is little
| thicker than for griddle cakes; then
add fruit of any kind desired, and
steam Tor boiD one hour. Use sweeten-
ed cream for sauce.
FRUIT CAKE THAT WILL LAST A
YEAR.-Wash and drain well one
pound of currants; chop. coarsely ont
pound of raisins; chop, or slice, one
| half pound of citron. Beat five eggs
and two cups of brown sugar together
then add TO them one cup of butter, one
cup of molasses. one half cup sour milk
and one tablespoonful of spices &c
taste. Stir into this mixture six cups
of flour. reserving one-half cup to mix
with the raisins, to prevent their settl
ing to the bottom. Add fruits last.
To BAKE CHICKEN.-Dismem the
joints in the same manner as for stew
ing; lay the pieces in shallow dish
and pour over the meat sweet cream in
proportion of one-half cup to eacl
chicken: season to taste. Basic occa
sionally with the liquor formed by thu
cream and the juice Of the meat, anC
as fast as the pieces get Drowned turr
them.
BREAKFAST FRITTERS.-One cup o.
cold boiled rice, one pint of flour, ONT
teaspoonful of salt, two eggs beatel
lightly, two teaspoonfuls of baking
powder stirred into the flour, anC
enough milk to make thick batter
Fry like griddle cakes.--American Ag
riculturist for March.